Cabbage with tonnato sauce

Cut the cabbage head in half along the core, and you can remove the tough outer leaves.

In a large, high-sided skillet (size should match the cabbage), heat the melted butter. Tear the kombu leaf by hand and place it in the butter.

Place half a cabbage head in the pan - you can put both at once if the pan allows, or one at a time with the cut side down. Fry the cabbage over medium heat, occasionally pouring hot oil over it. Young cabbage takes about 25 minutes, while old cabbage takes 40-50 minutes.

The cabbage should become soft, and black scorch marks will appear on the cut.

While the cabbage is preparing, let's make the tonnato sauce. Drain the oil from the tuna can and place 200 grams of tuna in a bowl or blender.

Add mayonnaise and cream, then send in anchovies, capers, and chopped onion. Blend until smooth.

Grate some lemon zest into the sauce, add vinegar and lemon juice, Worcestershire sauce, and Tabasco. Mix well.

Remove the cooked cabbage from the pan and cut it into portioned segments.

Insert fresh basil leaves between the leaves as desired.

Spread tonnato sauce on the bottom of the plate and place cabbage on top.

Serve drizzled with truffle oil or even sprinkled with grated truffle if desired, but it can be done without all of this.